Home Canned Beef

Home canned beef is such a great addition to anyone’s pantry. It can be used in casseroles, soups, stews, sandwiches, or just served as a main course in a meal.

For years, I was able to get our Food Lion meat department to cut beef (or chicken) into chunks for me. I’d purchase twenty to forty pounds to can at a time.  With the changing of the packaging in our local store, I was unable to have the meat cut for me.  So after a few years of cutting my own beef, I decided enough was enough.

I visited a locally-owned store in town and was able to get them to cut beef for me.  I’m back in business! Thanks to Supply Line, last week I came home with over forty pounds of beef already sliced into chunks.

In the meantime, I had washed my wide-mouth quart jars so they were ready to go.  If you’re interested in doing this, be assured that it’s not as difficult as one would think it is.

Here is an easy run-down of what to do.

  1. Wash jars thoroughly.  I usually put mine in the dishwasher.
  2. Check the rims of the jars and make sure the rims are smooth without any cracks or indentations (which will keep the lids from sealing)
  3. Put the beef into the jars and fill up to the neck of the jar.
  4. To pack it well, tap the jar on a towel or hot pad (to protect your counter and the jar).
  5. Add 1 teaspoon salt per quart.  You do not need to add water.  The beef will make its own broth.
  6. Wipe the rim of the jars and put lids on top.
  7. Secure the rings tightly onto the jars
  8. Fill your pressure canner with the designated amount of water
  9. Place jars in pressure canner
  10. Secure the lid on the canner
  11. The quart jars of beef (or chicken) are done at 10 lbs. pressure for 90 minutes.  If you have venison, you process it the same as the beef.  I have a friend who cans a lot of venison, and she adds a teaspoon of beef bouillon to each quart to help take the wild flavor out of the venison.


Jars ready to be filled.
The beef packaged nicely from my local store –  thank you, Supply Line!


Tap the jar gently onto the hot pad in order to pack the beef tightly.
The jars filled with beef chunks.
1 tsp. salt per quart
jars without lid, with a lid and with the ring attached
Enough water to cover the rack in the bottom of the canner.
7 quart jars in the canner, ready to go
The pressure has built up in the canner. The button on the front is up, which means it’s time to put the weight on the canner.
10 lbs. pressure, and the 90 minutes begins.
Ready to come out of the canner. Some of the lids have already sealed, and other lids will seal in a few minutes.

One of the  jars didn’t seal (a rare occurrence), so I put it into the refrigerator.  The next evening, I served it with baked macaroni and green beans.  Here the beef is warming in a cast iron skillet.  I add the beef with the broth to a skillet and simmer until the broth is gone.


In this photo, you’ll see that most of the liquid has been absorbed. It’s almost ready to serve.



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